Preparation of Mung Bean Flour and its Application in Bread Making
- 1 January 1976
- journal article
- Published by Elsevier BV in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (1), 1-5
- https://doi.org/10.1016/s0315-5463(76)73583-1
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- An Improved Dough ExtensigraphCanadian Institute of Food Science and Technology Journal, 1974
- AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF LIMA BEAN PROTEINJournal of Food Science, 1974
- Processed Vegetable Protein Mixtures for Human Consumption in Developing CountriesAdvances in food research, 1968
- Nutritive value of legume seed proteinsJournal of Agricultural and Food Chemistry, 1967
- Hydrolysis of ProteinsAdvances in protein chemistry, 1965